Our approach from the famous dish as a Serie A entree
3 Large Eggs
50g Unsalted Butter
Salt and Freshly Grated Pepper
50g Pecorino both finely grated
Start putting a large saucepan of water on to boil and chop the bacon. Beat the eggs in a medium bowl seasoning them with a little freshly grated black pepper and set everything aside.
Add 1 tsp. salt to the boiling water before adding the spaghetti. When the water comes back to the boil, cook for 10 minutes or until al dente.
While the spaghetti is cooking, fry the bacon dropping the butter into a large wide frying pan and, as soon as the butter has melted, tip in the bacon. Leave these to cook on a medium heat for about 5 minutes, stirring often, until the bacon is done but not so crisp then keep the heat under on low.
When the pasta is ready drain it reserving a some of the water and put it in the frying pan with the bacon.
Mix the cheese in with the eggs, keeping something for later. Take the pan of spaghetti and bacon off the heat and pour in the eggs and cheese and, using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which will thicken while the pasta is coated. If necessary add extra pasta cooking water to keep it saucy but don’t wet it. The result would be a creamy sauce.
Serve immediately with a sprinkling of the remaining cheese and a grating of black pepper.